Smoked Pastrami Picanha – Girls Can Grill

Try a twist on pastrami by making pastrami picanha. This recipe takes the Brazilian steakhouse classic to a whole new level.

How do you make pastrami?

Virtually any type of meat can be made into homemade pastrami. It’s simply the process of curing it for several days in a wet corned beef brine. Then, seasoning it with pastrami rub and smoking it to the right temperature.

Because we’re using picanha today, which is a beef sirloin cap or coulotte, you don’t have to smoke it for a long time like you do with brisket.

Instead, you want it cooked to medium or medium rare. Personally, I like it finished around 140F degrees, which only takes about 20 minutes.

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Ingredients

• Picanha: This is a beef sirloin cap. It can be challenging to find in the grocery, so I order picanha from Snake River Farms. (Use code GIRLSCANGRILL to save 10%)
• Corned Beef Brine: This is the curing liquid that gives pastrami its unique flavor and color. It’s made with sodium nitrite (pink curing salt #1), kosher salt and pickling spices.
• Pastrami Rub: This homemade rub was designed with spices especially for pastrami. The mixture includes black pepper, coriander, mustard seeds, coconut palm sugar, smoked paprika and garlic.

See the full recipe card above for servings and a full list of ingredients.

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How to cook pastrami picanha

1. STEP ONE: Mix the brine. Place the picanha in a plastic brine bag. Pour enough brine on top to cover it. Remove air from the bag and tie it in a knot. Place it in a large bowl in the refrigerator to cure for 5 days.

2. STEP TWO: After 5 days, remove the roast from the brine. Rinse under cold water and pat dry with a paper towel.
3. STEP THREE: Cut the roast into thick slices. Be sure to slice against the grain.

PRO TIP: Because we're going to place the slices on skewers and cut the meat sideways off the skewers, you want to start with it sliced against the grain. 

4. STEP FOUR: Apply pastrami rub evenly on all sides of the slices.
5. STEP FIVE: Place on a pan in the fridge and dry brine for one more day.

6. STEP SIX: The next day, set your grill up with an indirect cooking zone. I like using an open fire pit for this cook. I use the FYR Grill and push Cowboy Lump Charcoal to the edges of the grill and leave the center open.

To cook this on a pellet grill, set the grill temperature to 375 degrees. To cook this on a Ninja FlexFlame, set the grill to roast/bake and the temp to 375F.

7. STEP SEVEN: Take one slice and bend it into the shape of the letter C. Slide it onto a long skewer or grill sword. Repeat with all of the slices.

8. STEP EIGHT: Place the skewers on the grill over indirect heat. Cook, rotating often for about 15-20 minutes, or until the meat reaches an internal temperature of 140F.

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How to serve picanha pastrami

It’s really fun to serve this table side like they do in Brazilian restaurants. Take the sword to the table and use a sharp knife to slice down the side of the meat.

Dress it up with a little chimichurri dipping sauce. The meat can be enjoyed plain or on sandwiches.

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Storage

Store leftover pastrami picanha in an airtight container in the refrigerator for up to 7 days. You can also freeze it for up to six months. It can be enjoyed cold or you can reheat it in the microwave.

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